Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Does it have to be on a stick? I absolutely hate making kebabs. ******* terribly labor intense. Red onion, chicken, red pepper, chicken, pineapple, chicken, mushroom, red onion. Okay that's one Chef, how many did you say we need?? Five hundred???!! FML If you do the kebabs, just keep it simple.

Definitely do something simple like the pulled pork sliders too. How about single bone baby back ribs?

I didn't want to say this, but I'm totally +1 with ThEoRy on this. Kebabs are labor intensive. The baby back ribs idea is definitely good but takes a little time.

I was thinking that you could do a tri-tip or sliced beef sandwich (topped with an herb mayo, salsa verde, chimichurri, barbecue type sauce, horseradish sauce or whatever) on a long baguette and then slice it into smaller pieces you don't have to make individual sandwiches. Also, if you happen to have a Mexican market that makes tortillas on site, get small tortillas or sopes, and make little tacos/sopes with chunks or slices of grilled, seasoned pork (like a marinated tenderloin or even slices of pork shoulder that are marinated and grilled) or seasoned, grilled chicken topped with fresh guacamole or salsa.

I didn't want to say this, but I'm totally +1 with ThEoRy on this. Kebabs are labor intensive.
.

I hate skewers
I hate kebobs, kebabs, kebibalibading-dong!
Call it satay.
Call it yakitori.
I freaking hate it. Meat on a stick. Food on a stick.
I will never ever get back the countless hours,upon hours upon days, weeks months of my life I've spent making food on a freaking stick.
Don't wanna make it.
Durn sure I ain't gonna eat it.
sorry just venting.

I hate skewers
I hate kebobs, kebabs, kebibalibading-dong!
Call it satay.
Call it yakitori.
I freaking hate it. Meat on a stick. Food on a stick.
I will never ever get back the countless hours,upon hours upon days, weeks months of my life I've spent making food on a freaking stick.
Don't wanna make it.
Durn sure I ain't gonna eat it.
sorry just venting.

Little known fact about Chris; when he was younger his village was razed and pillaged by pygmys with tiny spears. Ever since then he's been emotionally scarred and is put into a rage at the mere mention of being shished.